Spinach Salad
User Reviews
5.0
3 reviews
Excellent
Spinach Salad
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This Spinach Salad recipe is topped with fresh strawberries, mandarin oranges, blueberries, and Balsamic Vinaigrette! It's all sprinkled with feta cheese and honey roasted peanuts for a savory finish!
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Ingredients
Dressing
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons honey
- 2 teaspoons Dijon mustard
- ¾ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Salad
- 8 cups baby spinach
- 1 cup fresh blueberries
- 1 cup fresh strawberries
- ¾ cup mandarin oranges
- ½ cup feta cheese
- ½ cup honey roasted peanuts
Instructions
Dressing:
- Set the olive oil aside and whisk together all remaining ingredients.
- Add a small drizzle of olive oil and whisk thoroughly until combined. Repeat until all olive oil is added. Doing this gradually ensures that it emulsifies, which prevents the dressing from separating. Serve immediately or chill prior to serving.
- Be sure to shake or stir before each use.
Salad:
- Wash and dry the fruit. Slice the stems off the strawberries and slice the strawberries vertically.
- Arrange the spinach on a serving platter. Drizzle with 3-4 tablespoons of dressing and top with fruit. Sprinkle with feta.
- Drizzle with a little more dressing and serve the remaining dressing on the side. Top with honey roasted peanuts and serve!
Notes
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per serving. This recipe makes 4 servings, and includes 3 ½ Tbsp. dressing per serving.
- Cheese: Feta is my cheese of choice for this, but goat cheese or Shaved Parmesan work great too!
- Nuts: Aside from Honey Roasted Peanuts, you can also use Walnuts, Almonds, or Cashews!
- Add-ons: Other great additions include hard boiled eggs, bacon, avocado, red onions, cucumbers, sliced apples, Chow Mein noodles, dried cranberries, and more!
- Dressing: This recipe makes just under 1 cup of dressing, (14 tablespoons), or 3 ½ tablespoons per serving. Leftover dressing can be stored in an airtight container for 1+ months.
- Store in an airtight container and refrigerate for 3-4 days. Store the salad and the dressing separately if possible.
- Nuts are best if added just before serving.
Nutrition Information
Show Details
Calories
509kcal
(25%)
Carbohydrates
31g
(10%)
Protein
11g
(22%)
Fat
41g
(63%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
25g
Cholesterol
17mg
(6%)
Sodium
665mg
(28%)
Potassium
668mg
(19%)
Fiber
5g
(20%)
Sugar
21g
(42%)
Vitamin A
5981IU
(120%)
Vitamin C
51mg
(57%)
Calcium
200mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 41g | 63% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 17mg | 6% |
| Sodium | 665mg | 28% |
| Potassium | 668mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 21g | 42% |
| Vitamin A | 5981IU | 120% |
| Vitamin C | 51mg | 57% |
| Calcium | 200mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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